Mexican Street Corn
Husked sweet corn works best
Open in Cookpad AppSteps
- 1
Cover corn cobs with cold water. Add a pinch of salt and a large pinch of sugar.
- 2
Bring to a boil. Cover. Remove from heat. Let sit untouched for 1 hour.
- 3
Spread melted butter on each cob.
- 4
Spread a thin layer of mayonnaise on each cob. Sprinkle a pinch of salt and lime zest. Finish by sprinkling cheese all over the cob.
- 5
Variations; Minced cilantro, coriander seed, cayenne, ancho chile, chile powder, cumin, chipotle, grapefruit zest, honey, chives, agave, sage, oregano, rosemary, ground jalapeño powder, black pepper, paprika, smoked paprika, applewood seasoning, Mexican oregano, cinnamon, pumpkin pie spice, sumac,
Cooksnaps
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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https://cookpad.wasmer.app/us/recipes/724623
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